A few weeks ago I assisted Personal Chef Minna Suhcater a small party for 30-40 people. It was my first official paid job in my new career. It was amazing! She was extremely knowledgeable and boosted my confidence in being able to be successful in this field. Helping her helped prepare me for last week’s Self Magazine/Pretty City’s event for 175-200 people.

Menu for Minna Suh

Duck Spring Rolls (non-veg)

Sweet Corn Mini Madelines

Mushroom Parsnip Tarts

Lemon Curd Crepe Rolls with Candied Lemon Zest

Chocolate Cherry Truffles

Self Magazine/Pretty City Event (Oct. 12)

The night before the event several CTP (Chef’s Training Program) students assisted the chefs on all the prep work. I along with my fellow CTP schoolmate poured our hearts and souls into supremeing oranges and slicing + toasting whole wheat baguettes.

The event was hosted at Marquee night club, which was a weird venue, but what made it weirder was where our booth was located. We were a bit hidden in the back of the club across from a nail polish stand. If it makes you feel any better it was “healthy” nail polish.

It was an extremely mixed crowd and we spent most of the night explaining what tempeh was and handing bite sized treats to girls trying to balance their half bitten cupcake without ruining their freshly polished nails. I’ll have to admit that I enjoyed prepping more than the event, but I’m glad I went.

I left with a swag bag and a bag full of crostinis. It was a good day. 🙂